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Halloumi Tofu Bowls

with Cucumber Tomato Salad & Tahini Amba Dressing

dinner

Quick and Easy Summer Recipes <600 Calories Gluten-Free High-Protein Nut-Free Middle Eastern Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
540
FAT
18g
CARBOHYDRATES
61g
PROTEIN
37g

MAIN INGREDIENTS

  1. ½ cup red quinoa
  2. 1 cucumber
  3. 1 tomato
  4. 1 red onion
  5. 1 lemon
  6. 1 tbsp mango chutney
  7. 2 tbsp tahini
  8. 10 oz organic firm tofu
  9. 1 tbsp za’atar seasoning
  10. 1 tbsp nutritional yeast
  11. 4 oz shredded red cabbage
  12. 4 tbsp olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Add the red quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 15 to 17 minutes.

2
Make the cucumber tomato salad

Peel the cucumber, halve lengthwise, and remove seeds with a spoon. Slice the halved cucumber. Cut tomato into wedges. Peel and thinly slice the red onion. Halve and juice the lemon. Add sliced cucumber, tomato wedges, as much sliced red onion as you’d like, just half the lemon juice, 2 tbsp olive oil, and a pinch of salt to a large bowl. Toss the cucumber tomato salad to combine.

3
Mix the tahini amba dressing

Add just 1 tbsp lemon juice, mango chutney, tahini, 1 tbsp olive oil, 3 tbsp warm water, and a pinch of salt to a medium bowl. Whisk tahini amba dressing until smooth.

4
Cook the halloumi tofu

Pat the tofu dry with a clean kitchen towel and cut into 1 inch cubes. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy, 4 to 6 minutes. Add za’atar seasoning, nutritional yeast, and ¼ tsp salt. Cook the halloumi tofu until fragrant, another 1 to 2 minutes.

5
Serve

Divide the cooked red quinoa between large bowls, and add the cucumber tomato salad and halloumi tofu. Top with red cabbage and drizzle with any remaining lemon juice. Serve with tahini amba dressing for dipping. Bon appétit!